THE-GUIDE-TO-COOKING-SCHOOLS-2000

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Love What You Do

Author : Hamilton; Cornelio; Papagni, PhD.
ISBN : 9781440159688
Genre : Business & Economics
File Size : 77.39 MB
Format : PDF, ePub
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Starting or changing careers can be an intimidating process. For those seeking their first job, there is much to learn, while career changers may face doubts about their options or obstacles in pursuing their dream. LOVE WHAT YOU DO demystifies the career decision process and guides readers through the steps of any job hunt. It also helps people prepare for, and find, careers of all kinds in the culinary world. LOVE WHAT YOU DO begins with DECIDING, where we ask readers to do a thorough self-inventory to uncover their goals, passions, strengths and weaknesses. In this section, we emphasize the importance of experience and credentials, especially during tough economic times. We also focus on how to handle the obstacles and doubts that are an inevitable part of any new endeavor. Section II, TRAINING, outlines the steps needed to begin a successful culinary career. Both culinary school and on-the-job training are discussed as possible options. We identify what to look for in a culinary program and how to apply. We also explore paid and non-paid positions available within the industry. Finally, we look at salaries and budgets. The final section, LAUNCHING, is all about jobs. We help readers decide what kinds of positions might be best for their needs and interests and how to conduct an effective job hunt, also including jobs outside the kitchen such as food blogging and food television production. We outline what to expect in the first year in the industry and how to excel. The book concludes with profiles of three culinary entrepreneurs and a brief introduction to jobs that are community-oriented. Interspersed throughout the book are brief profiles of people in the culinary world as well as facts, exercises and quotes from prominent chefs.
Category: Business & Economics

Teaching Strategies A Guide To Effective Instruction

Author : Donald Orlich
ISBN : 9780547212937
Genre : Business & Economics
File Size : 62.3 MB
Format : PDF, Docs
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TEACHING STRATEGIES: A GUIDE TO EFFECTIVE INSTRUCTION, 9th Edition, is an introductory core text known for its practical, applied help with commonly used classroom teaching strategies and tactics. Appropriate for both traditional and non-traditional education students, as well as those enrolled in site-based teacher education programs, the text focuses on topics such as lesson-planning, questioning, and small-group and cooperative-learning strategies. The book’s hallmark strength--solid coverage of teaching strategies and applications--continues in this new edition with even more teaching applications and an engaging feature that highlights real-life voices from the field. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Category: Business & Economics

A Cook S Guide To Chicago

Author : Marilyn Pocius
ISBN : 189312147X
Genre : Cooking
File Size : 88.52 MB
Format : PDF, ePub, Mobi
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This expanded and updated edition of the local bestseller takes food lovers and serious home cooks on a tasty romp into Chicago's secret culinary corners to find everything they never knew they needed. Includes information on over 2,000 ingredients, little-known stores and grocers, helpful hints, and recipes.
Category: Cooking

Haute Cuisine

Author : Amy B. Trubek
ISBN : 0812217764
Genre : Business & Economics
File Size : 38.10 MB
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"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!
Category: Business & Economics

The Educator S Guide To Texas School Law

Author : Jim Walsh
ISBN : 9780292760868
Genre : Law
File Size : 37.95 MB
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Much has changed in the area of school law since the first edition of The Educator's Guide was published in 1986. Successive editions grew incrementally longer to keep abreast of legal developments. In this new eighth edition, the authors have streamlined the discussion by pruning older material and weaving in new developments. The result is an authoritative source on all major dimensions of Texas school law that is both well integrated and easy to read. Intended for Texas school personnel, school board members, interested attorneys, and taxpayers, the eighth edition explains what the law is and what the implications are for effective school operations. It is designed to help professional educators avoid expensive and time consuming lawsuits by taking effective preventive action. It is an especially valuable resource for school law courses and staff development sessions. The eighth edition begins with a review of the legal structure of the Texas school system. As Chapter 1 notes, education law is a complex interweaving of state and federal constitutional, statutory, administrative, and judicial law. It is important to understand the nature of the system before reading other sections. Successive chapters address attendance and the instructional program, the education of children with special needs, employment and personnel, expression and associational rights, the role of religion in public schools, student discipline, open meetings and records, privacy, search and seizure, and legal liability under both federal and Texas law. In addition to state law, the book addresses the role of the federal government in school operation through such major federal legislation as the Americans with Disabilities Act, the Individuals with Disabilities Education Act, and the Family Educational Rights and Privacy Act. Statute and case references are kept as simple as possible, and a complete index of case citations is included for those readers who wish to consult the cases themselves. The appendices describe how case law is reported and where to find it, along with a glossary of legal terms and a listing of other sources on Texas school law.
Category: Law

The Oxford Companion To American Food And Drink

Author : Andrew F. Smith
ISBN : 9780195307962
Genre : Cooking
File Size : 74.62 MB
Format : PDF, ePub
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A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.
Category: Cooking

Every Night Italian

Author : Giuliano Hazan
ISBN : 9780684800288
Genre : Cooking
File Size : 83.52 MB
Format : PDF
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Reveals the secret to preparing quick, flavorful Italian cuisine in recipes for appetizers, antipasto, main entrees, salads, and desserts
Category: Cooking